| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables, Dairy |
Cajun |
Fish and, Seafood |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Cooked peeled crayfish, coarsely chopped |
| 1 |
tb |
Cajun seasoning |
| 1/2 |
c |
Reduced-calorie mayonnaise |
| 1/3 |
c |
Egg substitute |
| 2 |
tb |
Worcestershire sauce |
| 2 |
c |
Fresh breadcrumbs |
|
|
Vegetable cooking spray |
|
|
Cardinale Sauce |
|
|
Lemon wedges, (optional) |
|
|
Flat-leaf parsley sprigs, (optional) |
| 1 |
|
Whole crayfish, (optional) |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Tomato paste |
| 1/4 |
c |
Water |
| 2 |
tb |
Cornstarch |
| 12 |
oz |
Evaporated skimmed milk, (1 can) |
| 2 |
ts |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Chopped green bell pepper |
| 1/4 |
c |
Chopped green onions |
| 2 |
tb |
Chopped fresh parsley |
| 1/2 |
ts |
Ground red pepper |
| 1/4 |
ts |
White pepper |
| 2 |
|
Cloves garlic, minced |
| 1 |
lb |
Cooked peeled crayfish |
INSTRUCTIONS
CARDINALE SAUCE
INSTRUCTIONS FOR Crayfish Cakes with Cardinale: Combine first 2
ingredients; toss well. Add mayonnaise, egg substitute, and Worcestershire
sauce; stir. Stir in breadcrumbs.
Divide mixture into 16 portions, shaping each into a 1/2-inch-thick patty.
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add 6 patties; cook 3 minutes. Turn patties over; cook 3 minutes or
until golden.
Remove patties from pan; set aside, and keep warm. Repeat procedure with
remaining patties. Yield: 8 servings (serving size: 2 patties and 1/2 cup
sauce).
INSTRUCTIONS FOR Cardinale Sauce: Combine first 5 ingredients; stir and set
aside.
Heat oil in a nonstick skillet over medium heat. Add onion and bell pepper;
saute until tender. Add green onions and next 5 ingredients (green onions
through crayfish); cook 1 minute. Add wine mixture; bring to a boil, and
cook 1 minute, stirring constantly. Yield: 4 cups (serving size:1/2 cup).
Per serving: 444 Calories; 8g Fat (17% calories from fat); 39g Protein; 51g
Carbohydrate; 203mg Cholesterol; 727mg Sodium
Serving Ideas : Garnish with lemon, parsley, and crayfish.
NOTES : From Chef James Graham, of Prejean's Restaurant in Lafayette,
Louisiana. Serve with Cardinale Sauce.
Recipe by: Cooking Light, Sept. 1995, page 92
Posted to MC-Recipe Digest V1 #421 by igor@digex.net on Jan 28, 1997.
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